Vinaigrette
¼ cup thawed frozen cranberry juice concentrate
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
5 tablespoons walnut oil
Salad
12 cups mixed salad greens
1/3 cup coarsely chopped walnuts, toasted
¼ cup dried cranberries
1 red pear, unpeeled, sliced
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In small bowl, whisk together all vinaigrette ingredients, except oil. Slowly whisk in oil. Let stand at room temperature at least 15 minutes, or refrigerate up 24 hours; bring to room temperature before using.
Toast walnuts by placing on a baking sheet, bake at 375o F for 4-6 minutes or until pale brown and fragrant. Cool.
Place all salad ingredients in large bowl. Toss with enough vinaigrette to lightly coat.
Makes 8 (1 ½ cup) servings.